Liver haksel

Recipe from: 9/27/1990 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 1
    kg
    liver, membrane and veins removed
  • 250
    g
    pork lard or soft sheep's lard
  • 1
    onion
  • 2
    slices white bread, crusts removed
  • 500
    ml
    water
  • 10
    ml
    salt
  • 1
    ml
    pepper
  • 100
    ml
    brown sugar
  • 50
    ml
    medium curry powder
  • 125
    ml
    brown vinegar
 

Method

 
Mince the liver, pork lard, onion and bread together. Place in a heavy-based saucepan. Add the water and mix well. Bring to the boil over medium heat and boil for about 30 minutes. Stir frequently to prevent the mixture from sticking to the bottom. Blend the remaining ingredients and add to the liver mixture. Bring to the boil once more. Serve with samp and carrot bredie.
 

Read more on: lamb
 

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